In our sous vide class this was my favorite dish. The vegetables with the horseradish creme fraiche is amazing and so simple! This helped sell me on the immersion circulator.
Olive Oil Braised Vegetables with Horseradish Creme Fraiche
Braise, Milwaukee WI
8 ounces baby beets, blanched, peeled and quartered
4 ounces carrot, cut into 1/2" logs
4 ounces rutabaga, diced
4 ounces parsnip, cut into 1/2" logs
4 ounces celery root, diced
3/4 cup olive oil
1/4 cup fresh marjoram or thyme, chopped
Horseradish Creme Fraiche:
1 cup creme fraiche
2 tablespoons horseradish
2 teaspoons lemon juice
1. In a small bowl; whisk horseradish, lemon juice and salt into creme fraiche. Set aside.
2. In medium sous-vide bag; add 1/2 cup olive oil, carrots, rutabaga, parsnip and celery root, season with salt and pepper. Place in immersion circulator at 185 for 35 minutes. In small sous-vide bag; add 1/4 cup olive oil, beets, season with salt and pepper. Place in immersion circulator at 185 for 30 minutes.
3. To serve; gently spoon warm vegetables and beets into serving bowls and top with a dollop of creme fraiche.
Parsnip & Carrot Chips
by Cynthia Nims, "Salty Snacks, Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites"
1 pound large carrots
1 pound large parsnips
vegetable oil, for frying
1 teaspoon kosher salt
1/2 teaspoon fresh thyme, minced
Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.
After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one quarter turn after
every 4-5 strips, so you'll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).
Pour about 2" of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375 F over medium heat.
While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.
Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, about 1-2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help
the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.
Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.
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